Basic sushi is a dish made of rice: pearl rice: glutinous rice = 4: 1. Below, I will share with you the basic methods of sushi. Let's study together!

Making material

rice

Pearl rice: Glutinous rice = 4: 1.

Sushi Vinegar

Salt: sugar: white vinegar = 1: 3: 5.

other

Porphyra slice, cucumber, carrot, mustard tuber, crab meat, perilla powder (it doesn't matter without this).

manufacturing method

1. Steam the rice first. Pour water into pearl rice and glutinous rice, gently stir the rice, and wash it twice. Add a little less steamed rice than usual. No sooner had the water passed than rice was steamed. Don't cook after steaming, let the rice stew 15 minutes.

2. When steaming rice, adjust the sushi vinegar according to the ratio of salt: sugar: white vinegar = 1: 3: 5. We mixed half of the bowl, then put it in water to heat it for two minutes and let it cool.

3. Take three bowls of rice.

4. Add sushi vinegar in stages.

5. Stir well. In principle, a cup of steamed rice needs 25ML of sushi vinegar.

6. Slice cucumber and pepper, blanch and cook crab meat.

7. When the rice is cold to hand temperature, you can start packaging. Put seaweed slices on the sushi curtain, smooth face down.

8. Scoop a proper amount of rice on the seaweed slices, and press it with a rice spoon, leaving the end (that is, the end of the wrap) about 1 cm.

9. Sprinkle some perilla powder.

10. Put cucumber strips, pickled mustard tuber strips, crab strips and carrot strips 3 cm away from the front end.

1 1. Start rolling the sushi curtain, while rolling it, pull the sushi curtain forward to avoid rolling it into the rice.

12. After the roll is formed, wrap it with sushi curtain and flatten it.

13. Suppress sushi.

14. Cut sushi with a bread knife.

skill

1. Perilla powder can be dispensed with, but it adds a layer of flavor.

2. Rice must not be steamed soft, otherwise it will not be shaped.

3. When you wrap rice, you must press it tightly, otherwise it will be difficult to cut.

It's best to cut with a bread knife with gears when cutting. Without a bread knife, you can use a common knife to heat it on the fire before cutting, and heat it every time you cut it.

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